Step 1

Begin this recipe 1 day ahead.

Step 2

Preheat the oven to 140°C. Lightly grease a 24cm springform cake pan and line the base with baking paper. Half-fill a deep baking tray with boiling water and place on the bottom shelf of the oven.

Step 3

Place the biscuits in a food processor and pulse until they form crumbs. Add the melted butter to the processor and pulse to combine. Press the biscuit mixture into the base of the prepared pan.

Step 4

To make the filling, place the cream cheese and sugar in a food processor and pulse until smooth and well combined. Add the eggs, egg yolk, lemon zest and juice, then pulse until well combined. Add the mascarpone and vanilla extract, then pulse until smooth.

Step 5

Pour the filling over the prepared base, then bake the cake on the middle shelf of the oven for 1 hour (it will still have a slight wobble in the centre). Leave cheesecake to cool in the switched-off oven for a further 1 hour or until completely set.

Step 6

Transfer the cheesecake to a wire rack to cool completely. Cover pan with plastic wrap, then chill for at least 4 hours or overnight. Remove cake from pan, then cut into slices and serve.